Combine pico de gallo, chicken and cheese in a large bowl. Add
half of the green chili enchilada sauce and stir. Heat tortillas until soft,
then spread 1/3 cup chicken mixture down the center of each tortilla and roll
tightly, one at a time. Place in prepared baking dish in a single layer, seam
side down. Combine remaining chicken mixture with other half of enchilada sauce;
pour over enchiladas in pan.

Bake uncovered for 20 minutes or until cheese is bubbly on the
edges and tortillas are golden. Serve immediately.